Start by gathering all your ingredients. Dice the chicken, chop the red bell pepper and scallions, and make sure your pineapple chunks are ready. If you're using fresh pineapple, cut it into bite-sized pieces.

In a large pan or wok, heat 2 teaspoons of coconut oil over medium-high heat. Add the minced garlic and ginger. Sauté for about 30 seconds until they release their aroma. The smell will be fantastic!

Add the diced chicken to the pan. Stir-fry for about 4-5 minutes until the chicken is heated through and lightly browned. This step ensures that the chicken absorbs the garlic and ginger flavors.

Push the chicken to one side of the pan and add another 2 teaspoons of coconut oil to the empty space. Pour in the beaten eggs and scramble them until fully cooked. Mix them in with the chicken once done.

Now it's time for the colorful veggies! Add the diced red bell pepper, frozen peas, and mixed carrots. Stir everything together for about 2-3 minutes. The veggies should be tender but still have a crunch.

Next, add the cooled cooked brown rice to the pan. Use a spatula to break it apart and ensure it’s evenly mixed with all the other ingredients. Keep stir-frying for another 3-4 minutes until everything is well combined.

Add the pineapple chunks, sesame oil, rice vinegar, and low sodium soy sauce. Stir gently as you allow the flavors to meld for another handful of minutes.

As a finishing touch, sprinkle chopped scallions and raw cashews on top before serving. Grab a plate—and dive in!